My love for Ayurveda started from its cuisine.

My admiration for Aurvedic science of life came from the smell of homemade clarified butter, the cumin and coriander glittering on the pan. At that time I did not understand at all these five elements(forces?), the Tridoshas and six flavors. I’ve always confused Vata dosha  with Pitta dosha, and all these names sounded quite exotic to me. This whole concept didn’t really blend into anything well known to me. However, my tongue, stomach and my whole body felt good and knew what Ayurveda means to them. They understood balanced flavor and pleasing texture of dishes. Moreover I understood how I feel after eating food cooked according to the recommendations of an old Ayurveda. I felt just fine, sated and light at the same time, and while eating just calm and happy, as after a long walk in the fresh air.

I was lucky to gain knowledge from the great teachers.

The first of those masters was Apolonia Rdzanek from the Krakow Center of Yoga and Ayurveda. I have learned from her how to organize work in the kitchen, I found out that it’s possible to cook ayurvedic dinner consisting of eight dishes with grace and lightness! Dr. Kamlesh, ayurvedic doctor, taught me that cooking is simple and can be a joyful adventure. Nicky Sitaram Sabnis, the ayurvedic chef, taught me about balancing the six tastes in every meal. He cooked with love, with love he shared with us his great knowledge and passion for food. New Zealanders taught me respect for wild plants and local ingredients. Travelling to Indian and Nepalese villages in the Himalayas allowed me to understand how valuable and precious is every morsel of food painstakingly grown on mountain slopes.  I was exposed to incredible generosity. This generosity I found in every household in the Himalayas, in the hearts of common people, and in their hands enthusiastically serving seconds for us. This type of generosity celebrate at my home and during cooking workshops. My teachers of Ayurveda, Dr. Shivani Sood and Dr. Mahesh Kumar, showed me that eating is a pure joy. Last year which I spent with my husband in Sicily, wrote another important chapter for us regarding to the idea of cooking. Feasting late, with bread dipped in olive oil, and shrimps eated with our fingers, I learned that food and eating is a very important, perhaps the most important thing in life. That’s why cooking and eating deserve our time, our attention and our passion.

There is something in Ayurveda that often make an impression its arcane and complicated.

Therefore, let’s show Ayurveda as usual, let’s present it’s cusine. In the list there are several basic spices that we use to strengthen Agni or digestive fire. We will use cumin, coriander, black mustard seeds, turmeric and fresh ginger.

Here I’m going to introduce you to Ayurvedic cooking.




Kircheri is a traditional ayurvedic dish. It is a full blown, decent meal, very easy to digest and enjoy at the same time.

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